In order to better protect the food safety of school teachers and students and strictly prevent and control campus food safety risks, Anyang University launched the autumn school restaurant food safety training on September 15. This training specially invited Wenfeng District Market Supervision and Administration food safety Unit chief to the school restaurant management training guidance, all the school restaurant management personnel, practitioners to participate in the training.
In the training, the chief of the current affairs department focused on explaining the food safety hazard factors and general hygiene norms of catering services, and clearly expounded the restaurant management and operation norms; The site environment, equipment and facilities, storage management, operation standards and other related contents are interpreted in detail. And focus on the introduction of food assessment APP operation, practitioners exam operation and other content. He used plain and professional words combined with vivid cases to let the participants deeply understand the importance of food safety, making this training practical and efficient.
After the training, Wenfeng District Market Supervision Bureau and Baolinsi Market Supervision Institute organized a working discussion in conference room 508 of the administration building. Ma Gang, deputy director of the District Bureau, and Song Qiaoyan, director of the town office, respectively, conducted comprehensive and detailed exchanges with the school restaurant management personnel from the aspects of food procurement and storage, purchase inspection and ticket demand, food storage management, food processing and sales, balanced nutrition and food sample management, and clarified the inspection points and work requirements.
This training and discussion have laid a good foundation for comprehensively improving the level of school food safety management and doing a good job in campus food safety in autumn. The school will take this training guidance as an opportunity to further strengthen the system construction and standardized management of the school restaurant, and ensure the "safety on the tongue" of teachers and students with stricter management and better service.
